Cushaw Pie

Fall is officially here! Some greens and winter squashes like cushaw have already made their debuts at the market. See the Monica's for first of the season winter squash for this Cushaw Pie and bags of cut okra to freeze for gumbo as the weather continues to cool.


  • 2 to 3 cups mashed cooked cushaw squash  (This is the yield from one average sized cushaw)
  • 5 eggs, beaten
  • 1-1/4 cups milk
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 3 tablespoons margarine, melted
  • 2 tablespoons dark molasses
  • 1 tablespoon pumpkin pie spice
  • 1-1/4 teaspoons salt
  • 1 unbaked 9-inch pastry shell


To prepare cushaw: After cleaning, cut the unpeeled cushaw into small pieces. Now you can either boil these or bake in a 350-degree oven until tender. After cooling a bit, remove the meat from the skin and mash.

Preheat oven to 450 degrees.

In a mixing bowl, combine squash with eggs, milk, brown sugar, granulated sugar, margarine, molasses, pumpkin pie spice, and salt; mix until smooth. Pour mixture into pie shell.

Bake at 450 degrees for 10 minutes, then crack open the oven door to cool the oven down and reduce oven setting to 350 degrees, then shut the door and continue baking for 30 to 45 minutes or until a knife or toothpick inserted in the middle of the pie comes out clean.

Serves 6-8

Recipe compliments of market shopper

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.